Delicious Triple Chocolate Mousse Cake Recipe UK
Rated 5.0 stars by 1 users
Category
Triple Chocolate
Servings
12
Prep Time
30 minutes
Calories
320
Indulge in this easy no-bake triple chocolate mousse cake, made with layers of dark, milk, and white chocolate from Whitakers. 🍫
Each slice offers a smooth, light texture that melts in the mouth, ideal for dinner parties or family treats.
No oven needed – just mix, layer, and chill for a stunning result. 😋
Perfect for chocolate fans seeking a simple yet elegant dessert.
Serves 12 and ready to impress. 🎂
Ingredients
-
250g digestive biscuits, crushed
-
100g butter, melted
-
1 tbsp cocoa powder (optional for a darker base)
-
150g Whitakers dark chocolate, chopped
-
300ml double cream
-
1 tbsp icing sugar
-
1 tsp vanilla extract
-
150g Whitakers milk chocolate, chopped
-
300ml double cream
-
1 tbsp icing sugar
-
150g Whitakers white chocolate, chopped
-
300ml double cream
-
1 tbsp icing sugar
For the Base
Dark Chocolate Mousse Layer
Milk Chocolate Mousse Layer
White Chocolate Mousse Layer
Directions
Prepare the Base
Line the base of a 20cm (8-inch) springform cake tin with parchment.
Mix the crushed biscuits, melted butter, and cocoa powder.
Press firmly into the base of the tin using the back of a spoon.
Refrigerate while you prepare the mousse layers.
Make the Dark Chocolate Mousse Layer
Melt the Whitakers dark chocolate gently over a pan of simmering water or in the microwave in short bursts. Let cool slightly.
In a separate bowl, whip the double cream, icing sugar, and vanilla until soft-medium peaks.
Fold the melted chocolate into the whipped cream until smooth and fully combined.
Spoon over the biscuit base and level the top.
Chill in the fridge for 30 minutes before adding the next layer.
Make the Milk Chocolate Mousse Layer
Melt the Whitakers milk chocolate and allow to cool slightly.
Whip the double cream and icing sugar to soft-medium peaks.
Fold in the melted chocolate.
Carefully spoon over the dark chocolate layer.
Chill for another 30 minutes.
Make the White Chocolate Mousse Layer
Melt the Whitakers white chocolate and allow to cool slightly.
Whip the double cream and icing sugar.
Fold in the melted chocolate until smooth.
Gently spread over the milk chocolate mousse layer.
Chill the Cake
Refrigerate the entire cake for at least 4–6 hours, or overnight for best results.
Remove from the tin and slice with a hot knife for clean layers.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious portions of Triple Chocolate Mousse .
Calories per serving: 320 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade mousse.
If you want cleaner, sharper layers, freeze the cake for 20 minutes between layers.
For a lighter option, replace one-third of the cream with Greek yoghurt (this makes the mousse slightly tangier and softer).
For a richer chocolate flavour, add 1 tsp espresso powder to the dark chocolate mousse.
Decorate the top with shaved Whitakers chocolate, cocoa dusting, or fresh berries.
Laura's Top Tips for This Recipe:
I find it best to make the biscuit base nice and firm by pressing it down really well with the back of a spoon or a glass. When I tried being too gentle it crumbled when I sliced the cake later.
Melt each of the Whitakers chocolates separately for the different mousse layers. I always do this gently over a bain-marie or in short microwave bursts with frequent stirring. It keeps the texture silky and stops any seizing.
When I tried folding the whipped cream into the chocolate mixtures I used a gentle figure-of-eight motion. This keeps the mousse beautifully light and airy instead of dense.
Chill the cake for at least 4–6 hours, or ideally overnight, between adding layers if you have time. The extra setting time makes slicing so much cleaner and the flavours really come together.
Use a springform tin and run a hot knife around the edge before releasing it. This little trick has saved me from many wobbly disasters and gives perfect slices every time.
Nutritional Information for This Recipe:
Nutrient | Per Slice (1/12th of cake) |
|---|---|
Energy | 716 kcal |
Fat | 59.7g |
of which saturates | 36.5g |
Carbohydrate | 39.2g |
of which sugars | 27.1g |
Protein | 5.3g |
Salt | 0.39g |
How to Store Your Homemade Triple Chocolate Mousse Cake
Store your triple chocolate mousse cake in the fridge for up to 3 days.
Cover it with cling film or place in an airtight container to keep it fresh.
For longer storage, freeze individual slices.
Wrap each slice in cling film and then foil, or use freezer bags. It will last up to 1 month in the freezer.
To thaw, move slices to the fridge overnight.
This keeps the texture smooth and avoids sogginess. Avoid thawing at room temperature.
A Brief History of Mousse in the UK
Mousse started in France during the 18th century as savoury dishes, often served at fancy events.
These early versions used whipped egg whites to create a light, foamy texture.
By the late 19th century, sweet mousses became common, with chocolate mousse appearing in recipes around that time.
In the UK, chocolate mousse grew popular from the 1960s, as French cooking styles spread to homes and restaurants.
It featured in cookbooks, TV shows, and magazines during the 1970s and 1980s.
People saw it as an elegant option for dinner parties, often made at home or bought ready from supermarkets in packets like Angel Delight or frozen tubs.
Over time, it linked to 1980s nostalgia, even appearing in British comedy sketches.
Today, mousse remains a classic in UK desserts, especially chocolate types, and fits into broader British pudding traditions that mix creamy textures with simple prep.
